Recipe Exchange: A Hint of Spring

Fennel is a versatile winter vegetable that gives us a lovely hint of spring.

Today's soup can be deliciously lean without the cream or deliciously elegant with it. Whatever strikes our fancy.

Fennel Soup, Our Way

3 medium fennel bulbs, cored, cut into small pieces

Thin slices of fennelEllen Clifford McGuire

1 tablespoon unsalted butter

2 teaspoons olive oil

1 small onion, very finely chopped

2 tablespoons of the small fennel pieces, finely minced

2 cloves garlic, minced

1 large white potato, peeled, diced

6 cups chicken stock

salt and freshly ground black pepper to taste

1/4 teaspoon ground white pepper, optional

1/2 cup heavy cream, or half-and-half, or whole milk, optional

Cut off the tops from the fennel bulb close to where they connect to the bulbs. Reserve all parts of the tops. The stalks can be chopped and either added to smoothies or to a stockpot. Add the fronds to the stockpot, or chop them into a very fine lace-like garnish.

Cut the trimmed fennel bulb in half. Cut away the bottom part of each half and trim out any remaining root from the bottom of the bulb. Cut the fennel bulbs into small pieces. Set aside.

Finely chop the onion and 2 tablespoons of the fennel pieces in a food processor. Set aside.

Melt the butter in a large, at least 6 quart, soup pot. Add the olive oil and mix with the melted butter. Add the finely chopped onion and 2 tablespoons finely chopped fennel. Cook and stir over moderate heat until onion softens, about 3 minutes.

Add the minced garlic. Cook and stir for 30 seconds.

Add remaining fennel pieces, diced potato, and the stock.

fennel soup on the stoveEllen Clifford McGuire

Bring to a boil. Once boiling, cover, and reduce heat to simmer soup for 20 minutes, until fennel is tender.

Stir in white pepper. Let soup cool for 20 minutes or more.

Work in batches to puree soup in the blender or food processor.

If we want a creamy soup, add the cream, half-and-half, or whole milk. Heat to serve but do not boil.

White ground pepper, with or without the cream gives a nice kick to this soup.

Makes 6 cups.

Giada's recipe is a delicious side, quick & easy. I reduced this recipe in half, but still used 1/3 cup of freshly grated parmesan cheese.

Lightly oil a 9 x 13 inch baking dish. Arrange the sliced fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with remaining oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Makes 4 servings.